simple tomato confit in a baking dish
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Simple Tomato Confit

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This Simple Tomato Confit recipe is a flavorful dish of slow baked tomatoes with herbs, garlic and oil. A perfect summer time side.

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As the summer goes, tomatoes are a highlight for most even if you just pick them up from a local farm stand. Summer time tomatoes are like nothing else. Bursting with flavor, sweet and juicy. Delicious raw or cooked they are something to look forward to, which brings me to this recipe. As the name states, it’s simple as most of the recipe’s on here are. A delicious blend of slowly cooked sun ripened tomatoes, garlic and a bit of fresh herbs. It is perfect for your summer gatherings.

What You Will Need To Make This Simple Tomato Confit Recipe:

1 bundle green onions

6 garlic cloves

4 sprigs fresh Rosemary

3 bundles of fresh oregano

3 lbs of vine ripe tomatoes

olive oil

salt and cracked black pepper

Directions:

Begin by washing and drying the tomatoes.

Remove the stems and take a knife to cut out the top core portion.

tomato being cored with a knife

Slice each tomato in half. Place them cut side down in a baking dish.

sliced tomatoes being placed inside baking dish

Chop the green onions and spread them on top of the tomatoes.

chopping green onions on a cutting board
sprinkling green onions onto tomatoes in a baking dish for simple tomato confit

Sprinkle generously with sea salt and cracked black pepper.

sprinkling salt on to tomato confit in a baking dish

Place the sprigs of Rosemary atop the tomatoes (as pictured). Roughly chop the oregano and sprinkle it over as well. Smash and peel all the garlic cloves.

chopping oregano on a cutting board

Tuck the smashed garlic slices between the tomatoes (as pictured)

Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.

drizzling olive oil onto simple tomato confit

Bake at 260°F/127°C for 1 1/2 hours. Serve alone as a side dish or pair with a fresh loaf of artisan bread or better yet, a sourdough loaf.

FAQ for Tomato Confit

Can I use cherry tomatoes?

Yes! Cherry tomatoes work great for this dish. As do Beefstake, Heirloom and even Roma’s. For this recipe I am suggesting vine rippened for the freshness factor. But any fresh tomato and especially home grown, will do just fine.

How Do I Store Tomato Confit?

The best way to store is in the fridge in an air tight container. Tomato Confit will keep for about a week.

Can I use a baking sheet?

If you don’t have a baking dish or a casserole style dish to use, I would suggest using a skillet over a baking sheet as the juices and olive oil may spill out due to the low lip on a bakingsheet. However, if a baking sheet is all you have, I would recommend lining the bottom rack of your oven with some foil for spillage.

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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

simple tomato confit upclose in a baking dish

Simple Tomato Confit

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

a delicious baked tomato dish with herbs, garlic and olive oil

Ingredients

  • 3 lbs vine ripe tomatoes
  • 4 springs fresh Rosemary
  • 6 cloves of garlic
  • 3 sprigs of fresh oregano
  • olive oil
  • sea salt and cracked black pepper
  • 1 bundle greeen onions

Instructions

  1. Begin by washing and drying the tomatoes.
  2. Take a knife and core them just around the stem part.
  3. Slice each tomato in half. Place them cut side down in a baking dish.
  4. Sprinkle them generously with sea salt and cracked black pepper.
  5. Chop the green onions and sprinkle them on top.
  6. Place the sprigs of Rosemary atop the tomatoes (as pictured).
  7. Roughly chop the oregano and sprinkle it over as well.
  8. Smash and peel all the garlic cloves.
  9. Place the broken pieces of garlic evenly over the tomatoes.
  10. Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
  11. Bake at 260°F/127°C for 1 1/2 hours.

Notes

Tools You May Need:

A baking pan or casserole dish

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